Effect of the carrageenan usage on some chemical and phsycochemical quality properties of reduced fat salami

This study was done to determine reducing of lat ratio and using ol carrageenan m the salami production and effects of these treatments on the quality characteristics of salami In this research, samples were primarily di vided into three groups according to the fat ratio (20%, 10%, 5%) and then each...

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Bibliographic Details
Main Authors: Ahmet Güner, Mustafa Nızamlıoğlu
Format: Article
Language:English
Published: Selcuk University Press
Series:Eurasian Journal of Veterinary Sciences
Subjects:
Online Access:http://eurasianjvetsci.org/pdf.php3?id=355
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